Nitrite Salt 0.6% 400g for Deli and Curing Products

Nitrity Salt 0.6% - 400 g Kitchen salt with sodium nitrite for processing meats and meat products. Fortunately, the risk of botulism is reduced today thanks to the addition of nitrite salt to smoked deli meats and other meat preparations. Salt is also added to preserve the color and taste of the meat. Recommended dosage: - dry: 15-20 g per 1 kg of meat, - wet: to prepare the brine, use 1 kg of pickled salt per 10 l of water.